It’s moist and crumbly, it’s delicious, it’s delighful! It’s a recipe so special that it inspired a new musical sensation, and it’s my New Year’s gift to you, Dear Readers…
And so, without further ado, ladies and gentlemen, allow me to present – The Perfect Scone!
This recipe is the culmination of a year long search for that elusive pastry, and was well worth the journey. I want to thank those who commented on my previous scone posts, especially Waynetta, Chairwoman, Katy, and Laura, all of whom shared their recipes and suggestions. I consider this recipe to be a group effort. In the end, the recipe I created was closest to that of my sister, the OBS Housekeeper, without whose nagging I would never have finally finished this culinary journey. OBS, we tried your recipe and even taste-tested it with Irene, who gave it the thumbs up. In the end, though, I went for an ever so-slightly different recipe containing butter instead of Crisco.
Here is what I learned about scones along the way:
1.The British scone is more akin to an American biscuit, and the American scone is more like the Irish scone. I have been looking for the perfect British scone.
2. Most scone recipes do not have enough liquid, and are too dry for my taste. Perhaps this is where the clotted cream comes in…
3. Technique is paramount. Work quickly once the liquid is added. A soft shaggy mass is what you are aiming for. Just fold it once or twice, pat it down and cut out your scones. Don’t mess too much.
4. Use only double-acting, aluminum-free baking powder. Here in the US, that is Rumford Baking Powder. (Thanks OBS for this tip.) Or, do as Cooks Illustrated does, and make your own baking powder (1/4 baking soda, 1/4 tsp salt and 1/2 tsp cream of tarter make 1 tsp baking powder.)
5. I really love scones!
The Perfect Scone
2 C flour
1 tsp. salt
1/4 cup sugar
2 1/2 tsp. baking powder (Aluminum-free)
6 tbsp butter, cold, cut into pieces
1 C heavy cream, half & half or a combination
½ C chocolate chips, raisins or other small dried fruit bits
A bit of milk in a small bowl
Sugar
Preheat oven to 400 degrees Fahrneheit.
Mix together flour, salt, sugar and baking powder. Cut in butter using pastry cutter till it is the consistency of coarse corn meal. Add chocolate chips and mix until they are coated.
Make a well in the center, and pour in cream. Mix with a wooden spoon just enough to get all the dry ingredients incorporated. Dump the dough onto a table. (It should be a shaggy soft mass.) Fold the dough once or twice, then pat the dough into a circle ½ inch high. Cut with a biscuit cutter. (Size of cutter depends on if you like little or bigger scones. Standard size is 2 inches)
Place scones on an ungreased baking sheet. Brush the tops with a bit of milk and sprinkle with sugar. Bake for 12 to 15 minutes.
Makes 8-10 scones.
Category: Food
I am very very happy that you have tracked down the perfect scone!
I will try this recipe in the next couple of weeks and see how it stacks up to St Delia…
The video and song are BRILLIANT! The perfect start to a new year.
Brilliant! As a lover of scones, I’ll have to try your recipe. I’m thinking cardamom….
So funny! You’ll have to tell me how you did that! I have never made scones. I will now. I’ve been inspired. And I promise not to be stoned when I make the scones out of respect for this fine, confection.
FINALLY!! It’s amazing how brilliant younger sisters can be–that OBS is a whiz bang!. For the record, I add dried cherries and pecans to my scones. Delish!
hey there 🙂 thanks for linking up to me! as others have said, that video is very amusing ;p
HAVE TO try making this version for scones. whipping cream and chocolate chips!! what could be better?? :PP gaining weight thinking about them, lol. they sound really, really good!
I’m pleased to have helped, even if only in a little way! I’m also glad to note you have the BBC’s food site on your links – it’s one of the places I rush to when I need an idea or a recipe in a hurry. Another link you might like is http://www.waitrose.com/food_drink/recipes/index.asp
Always interesting and reliable recipes, much like your own!
I’ve been on a mission to find the best scone recipe myself. I’m so excited to try your recipe next! I made scones this morning and added bits of dried cranberries and sugared ginger. A delightful combination and they taste wonderful, but I’m looking for a lighter recipe without it being too dry. Thank you for pointing me in the right direction!
Best Regards,
Jill Jones
Bidwell Botanicals
I was delighted to find your blog In Search of the Perfect Scone through a google search set up by Simply Recipes.
I recently discovered a wonderful recipe for cream scones which I’ve blogged briefly about. It is very similar to your perfect scone recipe and my all-time favorite thus far! I’m glad I didn’t have to go to as great lengths as you did to find the perfect scone, but I appreciate all your research notes.
I was also searching for The Perfect Scone recipe and discovered your blog. I have a lot of respect for your research and trial and error process. I made your scone recipe, and it yielded an extremely tender scone, but more similar in texture to a sweet biscuit. Do yours turn our flaky? Is that what it is supposed to be like? I'm new to scones but I have to make them for an afternoon tea baby shower. Thank you!
Rosemary –
This is not a flaky scone, indeed that would be more of a biscuit.It is dense like a scone, but not too dense or too dry.
I'd be sure to make them the morning of the shower – scones in general do not age well.
Hi Margaret,
Thank you for getting back to me! Please forgive my ignorance on the scone subject, but just to clarify–scones are not supposed to be flaky because that would make them more like biscuits? Also, would you ever shape your scones, freeze them and bake them off when you want to serve them? I'd love to make and bake them the day of the shower, but looking at my other to-do's, I'm a little worried I'd be pressed for time that morning. Would freezing affect their volume/texture? And can you go straight from freezer to oven? Thank you!
Rosemary –
Yes.
I have never tried freezing them. Make them that morning.
Why not measure out your ingredients the night before and get your pans out and so it will go quickly in the am?
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Can you Translate how much is cup measurement and is a combination cream heavy cream double and single cream mixed
Thank you
Maggie
Maggie
2 cups flour – 256 grams (See conversion here – http://allrecipes.com/howto/cup-to-gram-conversions/)
It is either double cream or single cream, whichever you can get or prefer. I used a mix of 1/2 cup of each.
Let me know how it turns out.
Peggy
I was craving a lemon scone but wanted a great basic scone recipie to begin with and this is it! Delicate, delicous, decadent! I added a tsp of vanilla, juice and grated peel of one lemon and took that off the cream so I didn’t go over the 1 cup of liquid. I also followed your suggestion and made my own baking powder-I dont think I’ll ever buy baking powder again! Thank you so much for your trials and errors…it led to perfection!
Corinne –
SO glad it worked for you! I love the idea of a lemon scone – may just have to try it! Thanks for your comment.
Peggy
OMG I LOVE YOU! Thank you for making my Easter morning plans COMPLETE! You suffered the year long hunt process so I don’t have to- thank you for all the easy CLICKS and LINKS it took me 3 to get here sooo worth it!